Lemon Loaf

Now that the weather is cooler I have started loving baking loafs of delicious bread, also demonstrated here and here. There is such a comforting element to the smell of warm bread fresh from the oven. This bread has a light fresh lemon taste, that might be more suited for Spring, but is a nice surprise for a Fall treat.

Ingredients:

1 1/2 cups All-purpose flour
1 teaspoon Salt
1 cup Sugar
Lest of 1 lemon; grated
1 tablespoon Baking powder
1/2 cup Whole milk
2 large Eggs; beaten
1/2 cup Unsalted butter; (1-stick), melted
Juice of 1 large lemon
1/2 teaspoon Vanilla extract

Directions:
1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Grease the bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out the excess.
2. Whisk the flour, salt, sugar, lemon peel and baking powder together in a large bowl; set aside.
3. In a medium bowl beat eggs with milk, butter, lemon juice and vanilla. Add egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared loaf pan.

4. Bake until the loaf is golden brown and a tester or toothpick inserted in the center comes out clean, about 45 to 50 minutes. (Do not remove the bread from the pan.)
5. Let bread cool in pan on a wire rack until glaze is set, about 20 minutes, then remove from pan and let cool completely on rack.